Meatloaf is the ultimate comfort food. Unlike most people who grew up eating the traditional oven baked and ketchup-covered meatloaves, in my house meatloaf was smoked and you would receive an exasperated sigh if you so much as put meatloaf and ketchup on the same plate (that didn't and doesn't stop me from doing it anyway). So here it is, a meatloaf that is smoked to perfection and chocked full of onions, mushrooms, and italian sausage. Serve with mashed potatoes and you my friend have a perfect cold weather dinner. 
 If you do find yourself with leftovers, my recommendation is grilled meatloaf sandwiches. Think of a patty melt but better. This recipe is easy: swiss cheese, rye bread and a thin slice of warmed meatloaf. Spread butter on the outside of the sandwich and grill until cheese has melted and rye is toasty. 


  • 2 tsp. minced garlic
  • 10 oz. baby-bell mushrooms, sliced
  • 3 tbsp. olive oil
  • 1 large sweet onion, diced
  • 2 1/2 lbs. 80% ground beef
  • 1 lb. Italian sausage 
  • 1 cup breadcrumbs, I prefer Italian
  • 2 eggs
  • 1 tsp. garlic salt
  • pepper to taste
  1. In a frying pan over high heat, heat 2 tbsp. olive oil. Add mushrooms and minced garlic. Cook until mushrooms are browned and set aside in bowl.
  2. In the same pan heat 2 tsp. olive oil and add the diced onion cooking until slightly golden.
  3. While onions are cooking break up both the ground beef and the sausage into a large bowl. Mix in the breadcrumbs and then the eggs.
  4. Once combined add the mushrooms, onions, and garlic salt. 
  5. While that sits light your barbecue and pile coals on one side. Begin soaking your wood chips in water. 
  6. Take one large piece of foil and fold it so that it doubles up. Place on cookie sheet.
  7. Pour your meat onto the middle of the foil and form into loaf.
  8. Once coals are red hot, drain the wood chips and pour over coals. 
  9. Slide the foil and meatloaf off of the cookie sheet and onto the cooler side of the grate. This is important as it will allow for the meatloaf to smoke without getting burned. 
  10. Cover and let smoke for around an hour to an hour and a half until the loaf is firm and does not give. 
  11. Remove from barbecue and place on cookie sheet letting cool for a half-hour until serving. 

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